Mangoes, a good source of vitamin C and fiber, are a great addition for salads and smoothies.

But in today’s recipe they are used to make a vinaigrette.

When choosing mangoes, look for ones that are unblemished with yellow a skin that has hints of red. If you plan on using it right away, a ripe mango will be slightly soft when your press your fingers on it.

Mangoes can be tough to cut because of the long, often uneven seed that runs through the fruit lengthwise. To make it easier, cut a slice off the bottom so you can see where the seed is. Next, slice the fruit away from the seed. You can score the fruit pieces into cubes and cut them away from the skin. Or cut the fruit away whole.